Roasted Squash and Potato Bowl with Watermelon-Lime Dressing and Wilted Spinach

Caramelised butternut squash and crispy potato cubes rest on a bed of wilted spinach, finished with a surprisingly refreshing blended watermelon dressing that ties four vegetables into one vibrant, wholly plant-based bowl. Every colour and texture on one plate.

50 min total Base: 4 servings 255 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: butternut squash, peeled and cut into 3 cm cubes, potatoes, cut into 2 cm cubes, fresh spinach, seedless watermelon flesh — quantities stay the same regardless of serving count.

butternut squash, peeled and cut into 3 cm cubes

500 g(fixed)

potatoes, cut into 2 cm cubes

400 g(fixed)

fresh spinach

150 g(fixed)

seedless watermelon flesh

300 g(fixed)

salt

1.5 tsp

black pepper

0.5 tsp

cooking oil

3 tbsp

sugar

0.5 tsp

Instructions

Preheat oven to 210Â°C (410Â°F).

Toss butternut squash cubes with 1.5 tablespoons oil, three-quarters of the salt, and pepper; spread on a baking tray in a single layer.

Toss potato cubes with the remaining oil and a pinch of salt; spread on a separate baking tray.

Roast both trays for 30-35 minutes, turning once halfway, until deeply caramelised and tender.

Blend watermelon flesh with remaining salt and the sugar until smooth; strain through a sieve to produce a bright, clear dressing.

Heat a large pan over high heat; add spinach with a splash of water, toss until wilted â€” about 90 seconds â€” and season with salt.

Divide wilted spinach across bowls, top with roasted squash and potato.

Spoon watermelon dressing generously over everything and serve immediately.

💡 Chef's Tip

Stir a tablespoon of apple cider vinegar into the watermelon dressing for tartness, and finish the bowls with toasted pumpkin seeds for crunch.

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